Sometimes life can be a very busy ordeal. There are often times where you just don’t have the energy or the time to create a super dish for the family. You need something that is relatively quick (under an hour) but still delicious. This is where my chicken and gravy recipe comes into play.

I usually always have some chicken thighs or drumsticks in the fridge. This can always be used for an easy main dish. I would call it a comfort food as it familiar and savory.

• 4-5 Chicken thighs, or 6-7 drumsticks, or combination.
• Olive oil.
• Salt and pepper.
• two tablespoons of flour.
• 1 cup chicken stock.

Preheat oven to 350.

Using a skillet that you can put in your oven, add enough oil to coat the bottom of the pan. On the stove top, heat to medium/medium high until the oil just starts smoking.
Sprinkle salt and pepper over the skin side of the chicken. Place skin side down in the hot oil. Salt and pepper the exposed side of the chicken. Cook for about 4-5 minutes until the skin is a dark golden brown and the fat has rendered out. Turn and cook the other side for another 4-5 minutes.

Remove chicken from the skillet and drain the grease. Add a tablespoon of olive oil and return the chicken to the pan. Place the pan in the oven (skin side up) and cook for 30 minutes.

Remove the chicken from the pan and tent with foil. Drain the grease from the pan and add two tablespoons of olive oil. Add the flour and mix well with the oil and cook on medium high for about 1 minute so as to cook the starch out.

Add the chicken stock and stir on high, scraping the bits off the bottom of the pan while stirring. Stir for about 3-4 minutes while boiling. If the gravy looks too thick, add a bit more stock. Salt and pepper gravy to taste.

Serve chicken with the gravy poured on top. Goes great with mashed potatoes.